Reviewed: Jul. 24, 2008

I, too, adore this recipe...it is a perfect last-minute low-maintenence dinner as you can ALWAYS have everything on hand and ready to go. Who doesn't keep frozen chicken breasts in their freezer? After reading many reviews and tinkering with this recipe for a year or so, I think I have perfected my family's preference. I use one shredded chicken breast in place of canned, Mexi-corn instead of regular, 1 can of chicken broth, 1 can of cream of chicken, and 1 can of Campbell's Select Chicken Tortilla Soup. I also season a little with cilantro, cumin, chili powder, and garlic powder. And I garnish with whatever we have at the moment, but our favorite is strips of tortilla shells, some shredded cheese, and a dollop of sour cream. If we don't have tortillas, we probably at least have tortilla chips so we'll crush those up as a substitute. YUM!!

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MWL

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Reviewed: Jul. 23, 2008

Awesome!

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Cheri

Cooking Level: Beginning

Home Town: Ridgefield, Washington, USA

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Reviewed: Jul. 17, 2008

I personally thought this was really bland. I even added a bit of taco seasoning & cumin for flavor.. Don't think I'll be making this one again..

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BridgetBarnlund

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Reviewed: Jul. 9, 2008

Love it!!! It's SOOOOO easy and never lasts long around here!

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SHERIDANSMOM

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Reviewed: Jul. 8, 2008

Very good! However, I prefer a creamier tortilla soup so I put in a can of cream of celery soup and also took other's advice and added some spice to it. It's a very tastey, very budget friendly soup.

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cleomobile

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Reviewed: Jun. 27, 2008

I don't care for canned corn so I use frozen corn in this recipe and it works great. The one draw back to this soup is the appearance. It is a black murky soup but it tastes good and the people that I have served it to liked it.

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JenLynLew

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Petoskey, Michigan, USA

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Reviewed: Jun. 25, 2008

Wonderful. Followed the recipe but took others' advice to 1) rinse the beans 2) add cumin and chili powder - I would say at least 1 tbsp each and 3) substitute 1 can of cream of chicken soup (I used Healthy Request) for half of the broth. Added a little cheese and sour cream on top and served with tortilla chips. Yum.

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Ginny

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

This was delicious!!! I did saute the chicken in butter with some onion and minced garlic. I added a little bit if cumin, chili powder, and garlic salt and then added the rest of the ingredients. I only used one can of broth and used one can of cream of chicken. I topped it off with sour cream, cheddar cheese, and crushed tortilla chips! DELICIOUS!!!!!

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stefanie1981

Cooking Level: Intermediate

Home Town: Pewee Valley, Kentucky, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Jun. 22, 2008

I am fairly new with cooking. This recipe was simple and easy to multiply. I used it in a meal swap and got great reviews! My family enjoyed it and I will make this soup again. Thank you for sharing.

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KBlockowitz

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Reviewed: Jun. 11, 2008

Sauteed about 1/2 c of onion in pot before adding ingredients. Left out the corn, added 1 can of cream of chicken soup, drained the black beans and Rotel tomatoes. Included 1 packet of taco seasoning mix. Topped with crunched tortilla chips and a dollop of sour cream. Voila! Very good. Made it with canned chicken breast this (first) time, and it works fine. Can see how real chicken would enhance it even more, but if you don't have that available then canned chicken works just fine. Will definitely be making this again.

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COPEAUS

Cooking Level: Expert

Living In: Coppell, Texas, USA

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Reviewed: Jun. 7, 2008

This is one of the best soup recipes EVER! I have taken this to potlucks, church soup suppers and family dinners and every time I make it people ask for the recipe. I do make it with the cream of chicken soup as many other people suggested as it seemed too "watered down" with just the broth. I also use frozen corn in place of the canned corn, boiled chicken breasts in place of canned chicken and I add chili powder and cumin to taste. This soup is even better then next day after the flavors have really blended.

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Deb

Cooking Level: Intermediate

Home Town: Klamath Falls, Oregon, USA

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Reviewed: Jun. 5, 2008

Wow! I added two cans of cream of chicken & fried chicken breast in butter/olive oil then chopped that on top with cheddar cheese & thin corn chips! WHOA YUMMY!

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littlecajunhoney

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: May 30, 2008

Very good! I followed the advice of others and sauteed half an onion and garlic before pouring in the cans. I also did one can of chicken broth and one can of cream of chicken. Added dashes of cumin, cayenne pepper and onion powder. So good but best of all SO easy!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: May 29, 2008

EVERYONE LOVED THIS. I OMITTED THE CANNED CHIX, BUT DID ADD A CAN OF CREAM OF CHIX SOUP TO CUT DOWN ON THE SPICE FOR MY SON. WE CRUMBLED 1 DORITO IN EACH CUP AND IT WAS SURPRISINGLY GREAT! DEFINITELY A KEEPER FOR US. I DID ADD GARLIC PWDR., CUMIN AND CHILI POWDER TOO.

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calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

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Reviewed: May 28, 2008

Awesome recipe! Served over corn chips and topped with sour cream and cheese. For added crunch, use fresh corn!

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PARKERMIST

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Reviewed: May 27, 2008

Quick, easy and delicious!! Cant beat that!

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MANDALYNN17

Cooking Level: Expert

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Reviewed: May 10, 2008

My kids and I have made this recipe over and over again. Fabulous topped with a dollop of sour cream and a few broken tortilla chips. Sometimes we add more beans, mixing and matching different kinds, but always rinsing them first. I make this just about every other week - it's quick, easy, inexpensive, and even the kids can make it.

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Cherish

Cooking Level: Expert

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Reviewed: May 7, 2008

Scrumptious and EASY. Modifications were simple, thanks to an easy recipe and the great suggestions of other reviewers. I used 1/2 of a roasted chicked purchased at the grocery store, 2 cans of the regular Rotel chopped tomatoes and chilis, 1 can of cream of chicken soup along with cilantro, cumin, and garlic. After sampling the soup I determined the regular Rotel added too much of a bite and toned it done a tad by adding another can of chicken broth and a can of potatoes (chopped). Served with tortilla chips and topped with sour cream brought the spice down a tad more, making it easier on hubbies palate. Personally, I love the spice but others may want to go with the MILD Rotel.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 21, 2008

Unfortunately due to the spiciness of this one, I was the only one that really liked it tonight. I am rating it 5 stars because I loved it and I am sure that the next time I make it I am using plain Jane diced tomatoes for the rest of the family. I boiled a whole chicken to make the broth with half an onion and 4 garlic cloves diced. Then I had my daughter help me take the meat off the bone and had my other daughter add the ingredients. We also used fresh cilantro and chili powder and cream of chicken soup like others had suggested. Served over tortilla chips, terrific recipe and easily adaptable!

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JustPeachy

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Reviewed: Apr. 18, 2008

This was a good base recipe, so I gave it 4 stars, but with the additions I made, it was 5! I diced up an onion and cooked it a few minutes with some garlic, and then added the rest of the ingredients (minus the chicken, as I didn't have any). I added some frozen corn, cumin, chili powder, and threw in about 1/2 cup rice and then covered and simmered about 15 minutes (until the rice was cooked). I just served it up, and put a big spoonful of sour cream on top, which made it creamy and smooth (and cooled it down a bit). I just had my second bowl! I followed others reviews and rinsed the black beans first too. This went great with my cheese tortilla! thanks for the recipe, I'll def make this again soon.

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